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asian lettuce wraps vegetarian

Tofu Lettuce Wraps with Spicy Peanut Sauce

These Tofu Lettuce Wraps feature crispy tofu, fresh vegetables, and a creamy, spicy peanut sauce, wrapped in crisp lettuce leaves. Easy to customize and perfect for a healthy, light plant based meal or appetizer.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Fusion, Thai, Vegan
Servings 4 people

Ingredients
  

  • 100 grams dried vermicelli rice noodles (1 little nest of noodles)

Veggies

  • 1 head lettuce for wrapping (butter lettuce, romaine or iceberg)
  • 1 large grated carrot
  • ½ cucumber cut into small sticks
  • 1 mango cut into small strips
  • 1 cup red cabbage, shredded
  • 1 handful either mint, cilantro, or Thai basil

Crispy Tofu

  • 1 brick extra firm tofu (pressed)
  • 1 tbsp cornstarch
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp hoisin sauce for coating tofu

Spicy Peanut Sauce

  • ½ cup all natural peanut butter
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 lime, juiced (2 tbsp)
  • 1 tbsp maple syrup or vegan honey
  • 3 tbsp sriracha (sub 1 tbsp Thai red curry paste if desired)
  • water to thin
  • 1 tbsp rice vinegar optional
  • 1 tbsp ginger and 1 clove garlic optional

Optional Toppings

  • 4 lime wedges
  • ¼ chopped peanuts
  • hot sauce

Instructions
 

Noodles

  • Cover the vermicelli noodles in boiling water and leave for 3-5 minutes. (or according to package instructions.) Then drain and rinse with cold water.

Preparing Crispy Tofu

  • Tear the tofu into bite-sized pieces and place in a shallow bowl. Add the soy sauce and cornstarch and toss to combine.
  • Cook tofu in the airfryer at 400 degrees for 15 minutes flipping halfway, OR it fry in a pan with oil for 3-5 minutes per side.
  • While the tofu is cooking, chop up your veggies.
  • Cook until the tofu is crispy and golden brown on the outside. Toss cooked tofu lightly in Hoisen sauce.

Making the Peanut Sauce

  • Next, make the peanut sauce by adding peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, sriracha or red Thai curry paste, and maple syrup into a blender.
  • Blend on high until smooth and creamy. Add cold water 1 tbsp at a time until you reach your desired consistency. Note: it does thicken slightly when left in the fridge.

Assemble Lettuce Wraps

  • Now you are ready to assemble the lettuce wraps by adding the veggies, noodles, and tofu.
  • Add the peanut sauce, a fresh squeeze of lime and some chopped peanuts if desired. Enjoy!

Notes

For an extra crunch, you can add some chopped peanuts or cashews on top of the filling before drizzling it with the spicy peanut sauce.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 150g | Calories: 300kcal | Carbohydrates: 35g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 500mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 30mg | Calcium: 75mg | Iron: 3mg
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